Katsu Curry

Enjoy this vegan curry with a Katsu style protein of choice. A tried and tested recipe enjoyed by vegans and non-vegans. It's flavourful and filling, perfect for a cozy meal or weeknight dinner. This recipe is also a great meal prep option.

Katsu Curry

Gluten-free | Vegan


My Kale Kitchen

10 Minutes
35 Minutes
45 Minutes
Serves 2


  • 2 tsp curry powder
  • 1/4 tsp turmeric
  • 1/8 tsp cayenne powder (or to taste)
  • 8-12 twists of freshly ground black pepper (or to taste)
  • Salt to taste
  • 1 tbs gluten-free flour
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 cup carrots, finely chopped
  • 1 tbs + 1 tsp Tamari
  • 1 can (400 ml) coconut milk (~ 2 cups)
  • 1/4 cup water
  • Drizzle of oil


  1. Ina small bowl combine: curry powder, turmeric, cayenne, black pepper, salt and flour. Set aside.
  2. Place a pot on medium heat. Once hot, drizzle some oil and spread it around evenly. Add onions and sauté́ for 1 min. Add garlic and carrots. Sauté́ till onions are golden/brown.
  3. Add the dry spice mix previously prepared. Mix well and cook for 30-45 seconds. Add Tamari, coconut milk and water. Mix well and bring to boil.
  4. Reduce heat, cover and let simmer for 15-18 minutes. Stir every 3-4 minutes, don’t let the curry stick to the bottom of the pan. Uncover, continue to cook at the same low heat for another 5-7 minutes. Stir every 2 mins. If the curry is too thick, add water 1 tbs at a time.
  5. Taste the curry, adjust salt and pepper accordingly if needed. Remove from heat, cover, and let it sit for 5 minutes before serving. Serve hot with Katsu style protein of choice with rice, quinoa or noodles.

Noodles: For blue noodles, you will need to boil rice noodles and mix in Butterfly Pea powder while the noodles are boiling.

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